Contents of your meal kit:
flank steak
yukon gold potatoes
mint
scallion
crème fraiche
simple vinaigrette
arugula
Cookware needed: small to medium saucepan with lid, medium or large skillet, salad bowl
Finishing steps:
- Cut potatoes into bite-sized chunks and place in a saucepan. Cover with water and lid, and bring to a boil over high heat. Once boiling, cook for 7-10 minutes, or until fork tender, reducing heat as necessary. Continue with other steps while potatoes are cooking.
- Remove mint leaves from the stem and roughly chop. Thinly slice scallion. Set both aside.
- Heat a skillet over high heat (see note). Season both sides of steak with salt & pepper and rub with olive oil. When skillet is hot, add steak and cook 3-5 minutes per side for medium-rare. You should see a nice crust on both sides. Transfer to cutting board, tent with foil, and rest up to 10 minutes. Then slice “across the grain.”
- When potatoes have finished cooking, drain and return to saucepan. Cool slightly, then add scallions, mint, and crème fraiche. Smash with a potato masher or the back of a fork. Season with salt & pepper to taste, and add a drizzle of olive oil if the potatoes seem dry to you. Cover to keep warm.
- Pour vinaigrette base into the bottom of your salad bowl and add an equal amount of olive oil. Whisk or mix with a fork to combine. If this looks like too much dressing, remove some before adding the greens. Toss gently and season with salt & pepper to taste.
- Divide steak between plates, and enjoy potatoes and salad on the side.
Note: An outdoor grill can also be used to cook your steak. Preheat outdoor grill to high heat. When grill is hot, cook steak 3-4 minutes, then flip and cook the other side 2-4 minutes for medium-rare or longer to desired doneness. (Cooking times may vary depending on grill temperatures)